Spicy ancho chilli, chicken and chorizo hotpot

Name: Spicy ancho chilli, chicken and chorizo hotpot
Yield: Serves 4-6
Cuisine: Mexican recipes
Ingredients: 2 ancho chillies (from large supermarkets, delis and coolchile.co.uk), soaked for 10 minutes in hot water; Olive oil for frying; 1 onion, sliced; 2 tsp ground cumin; 2 tsp hot smoked paprika; 5cm piece fresh ginger, peeled and finely chopped; 200g cooking chorizo, sliced; 8 (about 750g) free-range skinless and boneless chicken thighs, chopped into chunks; 250ml red wine; 2 x 400g tins chopped tomatoes; 1 tsp sugar; For the crispy tortilla topping; 2 flour tortillas; Zest 1 lemon; Bunch fresh flatleaf parsley, leaves picked; You’ll also need…; Lidded flameproof casserole

Published: 4 Dec 17
Updated: 18 Mar 24

Test kitchen approved

The ancho chillies give this hotpot a spicy and smoky kick and is incredibly easy to make. If you’re a fan of food that is big on flavour, and spice, then this is the dish for you.

Serves 4-6
Hands-on time 40 min, oven time 55 min

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Ingredients

2 ancho chillies (from large supermarkets, delis and coolchile.co.uk), soaked for 10 minutes in hot water
Olive oil for frying
1 onion, sliced
2 tsp ground cumin
2 tsp hot smoked paprika
5cm piece fresh ginger, peeled and finely chopped
200g cooking chorizo, sliced
8 (about 750g) free-range skinless and boneless chicken thighs, chopped into chunks
250ml red wine
2 x 400g tins chopped tomatoes
1 tsp sugar

For the crispy tortilla topping

2 flour tortillas
Zest 1 lemon
Bunch fresh flatleaf parsley, leaves picked

You’ll also need…

Lidded flameproof casserole

Method

Drain the ancho chillies (discard the liquid) and finely chop. Heat the oven to 160°C/140°C fan/gas 3.
Heat a glug of olive oil in the casserole, add the onion and fry over a medium heat for 5 minutes until starting to soften. Add the cumin and paprika and cook for 2 minutes, stirring all the time.
Add the chopped ancho chillies, ginger and chorizo and cook for a further 3-4 minutes, then add the chicken and wine, bring to the boil and simmer for 5-10 minutes until the wine has reduced by half.
Add the chopped tomatoes and the sugar. Season with salt and pepper, then cover, transfer to the oven and cook for 45-50 minutes. Remove from the oven and leave to stand for a few minutes.
Prepare the crispy tortilla topping. Heat a dry frying pan over a medium heat and add the tortillas. Toast for 3-4 minutes until scorched and crisp. Leave them to cool, then finely slice into thin strips. Toss the strips in a large bowl with the lemon zest, then sprinkle over the casserole with the parsley to serve.

Recipe from November 2017 Issue

Nutrition

Nutrition: per serving

For 6

Calories: 441kcals
Fat: 19.7g (6.2g saturated)
Protein: 38.1g
Carbohydrates: 18.7g (6.8g sugars)
Fibre: 2.7g
Salt: 1.8g

delicious. tips

To make in a slow cooker, prepare everything as in the recipe, but use one tin of tomatoes in step 4, and transfer to a slow cooker. Cook for a minimum of 5-6 hours on a low setting. Continue the recipe from step 5.
Make the casserole to the end of step 4 up to 48 hours ahead. Cool, cover, then chill. Heat on the hob until piping hot, then continue the recipe from step 5.Or freeze in a freezerproof container for up to 3 months. Defrost in the fridge overnight. Heat on the hob until piping hot, then continue from step 5.

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Spicy ancho chilli, chicken and chorizo hotpot

Ingredients

Method

Nutrition

delicious. tips

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